Cider page 6

 Cider page 6 by ric gustafson

New England was settled in 1620 at Plymouth. Colonial households planted small orchards near the home. One of the first apples from Massachusetts was the Tolman Sweet apple. Cider was made from these apple trees. It was made, stored and consumed from October to May. This was after the summer's beer supply was finished. By 1750, cider making increased and beer consumption decreased. One harvest could provide a year's worth of cider. 

Early colonial taverns became popular. It provided food and drink to churchgoers and catered to local militias. These taverns were located at crossroads, mill towns and along rural market routes. These taverns became a place to eat, drink and sleep. The drink of choice at taverns was cider. Stagecoaches relied on taverns because of the long distances. 

Cider mills were one story in front and two in the back. Apples were unloaded in the front and the cider was collected below. Popular New England apples included the Baldwin and the Rhode Island Greening. By the 1840's, apples were a consistent and reliable crop. 

Today, the McIntosh, the Baldwin and Cortland are popular for cider. Popular regions for cider is the Champlain Valley and the Connecticut River Valley.

research help: ' American Cider' by Dan Pucci and Craig Cavallo

Peace and God's blessings. Love Ric